Baseboard Gaps & Mac-N-Cheese

First off:



WOW what a game! I’m pretty sure we all knew we had that one after the 4th goal? LOL I’m being a sore winner 😛

Baby Bean did let me watch some of the game. How nice of her, huh? You know, having a 4 month old, it’s hard to get things done. Don’t get me wrong, it’s WAY easier than when she was first born, but she’s not the best napper in the world, so it’s hard for me to gauge how long she will sleep and how much I can get done. So as I told you guys, we’re almost done with our baseboards, but my job (sanding, caulking, and painting) has been delayed due to my playful daughter. Just a few more little touch ups and I should be done within the week, HAHA!

As you can see, some of our baseboards aren’t perfectly flush with our hardwood floors. After freaking out just a little, I did some research and found that this is a common problem that can be easily fixed with some painters tape and caulk. Here is a good site I found that really helped Mr. Bean and I understand the steps needed to be taken to fix this problem:

This will be our next project. I’ll be sure to take pictures of the process and let you know how it goes.

Macaroni and cheese is one of my favorite comfort foods to enjoy. Growing up I was given the creamiest and cheesiest on a regular basis, and in between my family would use the box stuff. So weaning myself from the bad (but oh so good) stuff was pretty hard. I thought I had found a good substitute, one that used butternut squash as a base, but even though I enjoyed it, Mr. Bean did not.
And this just won’t do.
So I found this recipe for macroni and cheese recently and decided to try it. It was easy to make, full of protein, and Mr. Bean approved! Score!
This recipe calls for Greek yogurt, but doesn’t specify the fat content, so I used the fat free kind. I also used whole wheat pasta.


Creamy Greek Yogurt Macaroni n’ Cheese
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4-6
Recipe slightly adapted from

8 oz whole wheat pasta
8 oz. shredded cheddar cheese
1/2 cup plain fat free greek yogurt
2 cups fresh spinach, or 1 package frozen spinach, thawed
1/4 tsp onion powder
1/4 tsp garlic powder
Pepper to taste

Cook the pasta according to the package’s instructions (about 8-10 minutes), until al dente.

If using fresh spinach, place the spinach leaves in the bottom of a strainer, and pour the pasta over top to drain and wilt the spinach. Save about 1/2 cup of the pasta water. Return the cooked macaroni and wilted spinach to the pot.

Add about 1/4 cup of the reserved pasta water to the pot, and stir in the cheese until melted. Stir in the greek yogurt, frozen spinach (if using), onion powder, garlic powder, and pepper, until smooth and creamy. Stir in the remaining pasta water to thin, if necessary. Serve immediately and enjoy!

I hope you enjoy this cheesy dish!

So have any of you had this problem with your baseboards and hardwood floors? If so, let me know what you did to solve it! And Go Kick Monday’s ASS!!!

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